Friday, 29 November 2013

A plethora of desserts – chocolate fondants and white chocolate and cranberry cake

I
have a very sweet tooth, which I’m trying to keep in check, but that is a post
for another day. I fell off the wagon this weekend when the family was over,
and I made three desserts – I really like having a selection to choose from.

My
SiL is allergic to cinnamon, so she couldn’t eat the red fruit and apple
crumble I made. She loves chocolate fondants, so I decided to try making some
for her, which gave me the opportunity to test out some new molds I’d bought. Aaaand
dessert #3 came in as I figured the kids wouldn’t eat either the crumble or the
fondants, so I made a white chocolate and cranberry cake for them. Well, in the end, only
the adults ate the cake, the kids were the biggest consumers of the fondants
and only four portions of crumble went.

Felicity
Cloake did the legwork on the fondant
recipe – this is from her ‘perfect’ series. I doubled it to make four. This
recipe makes two.

Heat
your oven to 200°. Grease the inside of 2 small ramekins or pudding molds, and
then put the cocoa in one and turn it to coat the inside, holding it over the
second mold to catch any that escapes. Do the same with the other mold.

Put
the butter and chocolate into a heatproof bowl set over, but not touching, a
pan of simmering water and stir occasionally until melted. Allow to cool
slightly.

Whisk
the egg, yolk, sugar and a pinch of salt until pale and fluffy. Gently fold in
the melted chocolate and butter, and then the flour. Spoon into the prepared molds,
stopping just shy of the top – at this point the mixture can be refrigerated
until needed, or even frozen, as the puddings will not wait around once cooked.

Put
on to a hot baking tray and cook for 12 minutes (14 if from cold, 16 if frozen)
until the tops are set and coming away from the sides of the molds. Leave to
rest for 30 seconds and then serve in the ramekins or turn out on to plates if
you're feeling confident – they're great with clotted cream or plain ice cream.

Chocolate fondant - still in the mold

The cake I made was the one we tasted at the
last Clandestine
Cake Club. I used this recipe
– here is the UK/gram equivalent. It actually looks really festive, so it would
be great for a Christmas party. It looks as good as it tastes too.

Cranberry and white chocolate cake

For the jam

350g of fresh cranberries

150g sugar

the rid and juice of an orange

a teaspoon each of ground ginger and
cinnamon

a couple of cloves – just remember how many
you put in

(if all this is too much, just use a jar of
cranberry jam – Carrefour does a delicious cherry, cranberry and red currant (I
think…) jam)

For the cake

225g of white chocolate

300g of plain flour

a small sprinkle of salt

140g of soft butter

270g of castor sugar

4 eggs

a
good teaspoon of vanilla – I use a jar I got in Ireland of Madagascar Bourbon
Vanilla Bean Paste. I’ve seen the same brand, but not the vanilla, in the
International Home of Cooking at Rue Léopold 3, 1000 Brussels (its near
Sterling Books).

A good dash of milk

For the icing

170g white chocolate

100g of soft butter

50g icing sugar

another good teaspoon of vanilla

You start off by making the filling. In a
saucepan, mix all the filling ingredients for it and bring to the boil. Once
boiling, simmer for 10 minutes and then remove from the heat. Once its cool
enough to not scald yourself on, go through it and fish out all the cloves you
added. Then, whizz it through a food processor for a few seconds.

For the cake, melt the chocolate in a bowl
over some boiling water until it is fully melted.

Pop your oven on to 190° and grease and line
two 20cm cake tins.

In another bowl, beat the butter with the
sugar until light n fluffy and its gone white, or at least a lot paler. This
will take about 5-7 minutes of mixing. Add the eggs, one at a time, mixing well
between each addition and add the vanilla with the last egg. Finally, mix
though the flour, baking powder and salt until it’s just about combined and
then mix though the melted chocolate. If your mixture is a bit thick, add a few
dessertspoons of milk to loosen it. It should be the consistency of honey.

Spread the batter into the prepared cake tins.

Bake for about 30 minutes or until a
toothpick or skewer inserted in the centre comes out clean. Cool the cakes in their
tins on wire racks for 10 minutes before removing them and cooling completely.

The vanilla bean paste I use

For the icing, melt the white chocolate in
a bowl over boiling water. Leave it to cool for about 20 minutes (I didn’t pay
attention to this, and added the warm chocolate to the rest of the icing, and
well, the whole lot curdled. Bin!). Even after 20 minutes, it hadn’t started
solidifying again, so no worries in that department.

In a large bowl, beat the butter, vanilla
and the icing sugar until fluffy. When the chocolate is cool, mix it through
the icing.

To
construct the cake, slice each of the cakes in half horizontally and slather
the jam on layer 1, put the other half on, slather that, then layer 3 – more
jam – and then the lid of the cake. I only covered
the top of the cake with the icing.

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About Me

Hello! I'm Katie, and I've been living in Belgium for about ten years. Belgian food is delicious, but sometimes you just need something that reminds you of home. Finding this can pose a problem in Belgium, so I often make this from scratch. I don't grow our own or milk cows or anything like that, but I do cook with food that my grandmother would recognise.
I also love Asian and Indian food and I often make this too (it’s the only way to guarantee you get the spiciness you need!). I try to cook low-fat, although some things I just refuse to meddle with (such as sticky toffee pudding). I'll be blogging about my kitchen (mis)adventures here.

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